I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes).
This recipe uses a 5% brine (by weight). You could go as low as 3% brine because it is a short (less than a week) ferment.
Fermented corn has a sweet and sour taste. Simple as can be to make, now I keep a jar of fermented corn on hand all the time. It’s great to sprinkle a few tablespoons over some greens, into a salad, or mixed in with your favorite guacamole recipe!
- 2 ears sweet corn (about 1 cup/ 250ml)
- 8 oz/250 ml filtered water
- 2 teaspoons/10 ml/ 12.5 grams fine sea salt
- Cut kernels off corn ears.
- Dissolve salt into water in a pint or quart sized mason jar.
- Add kernels to jar.
- Cover container with a tea towel or clean dishcloth to keep dust and flies out, and secure with twist ties or a rubber band. OR if using small batch fermentation kit, apply the fermentation lid per the instructions.
- Ferment 3 to 6 days (until you see it bubbling and has a sour aroma and taste).
- If there is any surface yeast or mold, skim it with a spoon or a paper towel. Stir the contents of the jar.
- Remove airlock lid and replace with metal lid.
- Store in refrigerator. Keeps in brine for up to 2 months.